Trim your bacon up and rub it down thoroughly with the cure. If you have the Morton's SugarCure the instructions are on the package. I then vacuum seal mine with a coating of the cure on it. You can also pack it into a box in the cure. Your choice. Bottom line is that it has to remain in the cure for 7 days per inch of thickness. After that time is up you'll want to rinse it well in cold water and let it soak for 2 hours changing the water often. Then it's off to the smoker. I like to smoke mine for about 4 to 6 hours, depending on the weather, I'm looking for an internal temperature of 165f, with a mixture of hickory and apple wood. Smoke this skin side down in the smoker. After smoking is complete you can let it cool, remove the skin, and slice as needed.

Do you do beef at all? Brisket or dried/smoked beef? I've got the brisket and round from the last calf we had butchered and I've been thinking of making pastrami and corned beef from the brisket, smoked/dried beef from the round.